Menu

Tag Archives: Roast vegetables recipe

The leek, tahini and saffron sauce is definitely the star here!
Not that the split peas and veg aren’t tasty, but the sauce, savoury from the tahini but with a lovely sweetness from the leeks, and an exotic earthiness from the saffron is gorgeous.
The lemon juice brings all the flavours out beautifully!
The split peas are cooked with sweet potato until very soft, making a sort of mash, then combined with yellow peppers, courgette and cherry tomatoes roasted on a very high heat so they have lovely little charred bits. It makes a great comforting base for the sauce!

50 ml water
2 tbsp tahini
a small pinch of saffron, soaked in 2 tbsp water
juice of half a lemon
a pinch of salt

Preheat the oven to 220 degrees c.
Put the split peas, sweet potato, herbs and water in a large saucepan and bring to the boil. Turn the heat down and simmer, partially covered, stirring every so often, until lovely and soft. Mine took 40 minutes. Beat the mixture with a wooden spoon to break up some of the peas and the sweet potato.
While the peas are cooking roast the veg. Combine all of the ingredients in a large roasting tin, mixing well to distribute the oil over the vegetables. Roast for 30 minutes, turning the vegetables over once.
To make the sauce, microwave the leeks with 50 ml of water until tender. Mine took 4 minutes in total, stirring after every 1 minute burst. Tip the leeks and their steaming water into a food processor, and add the tahini, lemon juice, salt, and the saffron with its soaking water. Whizz together until well combined, but still with a little texture.
Mix the roasted vegetables into the split peas, and serve with the sauce rippled through.

We’ve both got a couple of day off work (hurrah!), so made these simple roast vegetables to go on cheese on toast for a quick tea (for those not from northern England, tea is the evening meal.. We have breakfast, dinner and tea round here!)

They’re so delicious though that we just had to share!

The marinade with maple syrup, liquid smoke and lemon thyme is gorgeous, we’ll be using it as a dressing for bean salads too I think!

Sweet and smokey roast vegetables

serves 2

for the vegetables

1 small sweet potato, in 1 mm slices

1 courgette, in 2-3 mm slices

2 large flat mushrooms, in 6-7 mm slices

for the marinade

1 tbsp tamari

1 tbsp liquid smoke

1 tbsp apple cider vinegar

2 tbsp maple syrup

2 tbsp chopped lemon thyme

a large pinch of salt

Preheat the oven to 180 degrees c

So easy this one… put all of ingredients in a large roasting tin, mix together well and bake for 45 minutes, turning half way through. Yum!